For the cake:

1. Set oven to 350°F.
2. In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter. Grease your 6 inch tin and pour the batter into the tin. Place into the oven and bake for 55 minutes – 1 hour. Insert a toothpick to see that it is fully baked. If not, place back in the oven for 5 minutes and check again.
3. Allow it to cool in the cake tin for 5 – 10 minutes then transfer to a wire rack to cool completely. Once completely cooled, slice the cake so that you will have 3 layers. Then make your icing.

For the icing:

1. In the bowl of a stand mixer with the beater attachment, add the butter. Allow it to beat for 2 minutes just to lighten up the butter. Add the powdered sugar and make sure your mixer is not set to high because the powdered sugar will fly everywhere. Once the powdered sugar is added, your icing needs to mix for 3-5 minutes for it to fully come together. Add the almond extract, blueberries, and jam. Let the icing really come together. The blueberries will have a bit of chunk to them but they will break down. Add the blue food coloring.

Putting it all together:

1. Put an even layer of icing on each layer of cake. The way I like to measure this is by using an ice cream scooper. Use an offset spatula to work the icing all around the cake layer. If you want it to look like the cake from the film then some needs to be kind of hanging off of the side.
2. Repeat this step. Add the top layer, cover with icing and place a pile of blueberries in the middle or cover in candles or however you want to decorate it!